Great grandma Molly's recipes never let me down! I made the enchilada sauce as mentioned was originally written, with chili powder (I used regulat chili powder and ancho chili powders, but I did carefully pan roast them). I loved the cheesey filling with the chopped eggs and black olives. For the cheese, I used a combination of sharp white cheddar, queso fresco, oaxaca, and monterey jack. It was heavenly! Thanx for sharing Molly's recipe!